Chewing Indicators between Adults with Down Syndrome and Controls

Abstract

Down syndrome induces a neuromotor deficiency that affects the orofacial musculature, and thus could be implicated in the feeding difficulties affecting people with this disease. This study aimed to investigate the differences in chewing indicators between a group of 11 adults with Down syndrome and a group of 12 healthy subjects without Down syndrome. Chewing ability was evaluated by means of video recordings taken during a standardized meal that included 10 natural foods. The variables collected were masticatory time, number of masticatory cycles, chewing frequency, number of open masticatory cycles, and number of food refusals. There were several differences in both directions for masticatory time and number of masticatory cycles between the two groups. In addition, with the exception of purée, the group with Down syndrome had significantly lower mean chewing frequency than the reference group, and was unable to eat all the foods presented.

Chewing Deficiencies in Adults with Multiple Untreated Carious Lesions

“…This is a paradoxical result, as previous studies reported that for a given standardized food, subjects with poor oral conditions such as denture wearers Veyrune et al, 2007] or patients with Down syndrome [Hennequin et al, 2005], have lower chewing frequencies than subjects with good oral health. It could be hypothesized that the subjects with caries who have few PFUs have adopted a new chewing strategy, using their anterior teeth to cut or crush the food.…”

“…Video recording was used for evaluation of kinematic parameters [Hennequin et al, 2005;Nicolas et al, 2007]. A digital camera positioned in front of the subject recorded facial movements.…”

The Challenge of Mastication: Preparing a Bolus Suitable for Deglutition

“…This is probably not the case, however, because the reliability was assessed between two successive recording sessions. The visual observation method has been used successfully in other studies [4,5,15,[29][30][31] and the methodology for evaluating mastication has been validated in disabled patients [32,33].…”

Object-oriented knowledge framework for modelling human mastication of foods

“…The slot Textural parameters represents the perception of the mechanical behaviour of the food such as elasticity, plasticity, hardness, thickness viscosity, toughness, chewiness, adhesiveness, cohesiveness, springiness, resilience, firmness, gumminess, stickness, rubberiness, brittleness (fracturability), crispness, crunchiness, crackliness, tenderness, juiciness, mealiness, etc. (Bourne, 2002;Foster et al, 2006;Hennequin et al, 2005;Lucas, 2004;Mioche et al, 1999;Peyron et al, 2002;Woda et al,2006aWoda et al, , 2006bYomoda et al, 2004). As these textural parameters are ambiguous and even synonymic, an appropriate definition of theirs will be required.…”

“…A chewing cycle mostly refers to an event of jaw opening and closing in the vertical plane that is repetitive in the sequence of the mastication. The masticatory frequency can be therefore calculated by the number of cycles of the sequence divided by sequence duration (Hennequin, Allison, Faulks, Orliaguet, & Feine, 2005;Lassauzay et al, 2000). For a given food, the chewing cycle is highly characteristic for each individual people (Woda, Mishellany, & Peyron, 2006b), so that it has been measured by various features, such as cycle shape in three dimensions and cycle duration (Buschang, Hayasaki, & Throckmorton, 2000).…”